Around May to June, supermarkets start displaying plums, filling the air with their fruity aroma. This scent often inspires many to make plum syrup. With the right technique, even beginners can easily create plum syrup.
In the "TOKYO TEA JOURNAL Vol.2" article, we introduced a recipe for "Plum Syrup Tea Cocktail" using frozen plums from the plum specialty store "Choya".
This time, we'll introduce a recipe for "Fresh Plum Syrup" using fresh plums, which is made slowly and carefully over time.
How to Make Homemade Plum Syrup
＜What You'll Need＞
・Glass bottle
・Plums
・Sugar of your choice (same weight as the plums)
・Vinegar (1/2 cup per 1kg of plums)
・Tool to remove stems (a bamboo skewer will do)
＜Instructions＞
【1】Wash the plums, dry them, and remove the stems
【2】Sterilize the glass bottle by boiling or with alcohol
【3】Add plums and sugar
Place the fresh plums and sugar of your choice into the sterilized bottle. (The ratio of fresh plums to sugar is 1:1)
【4】Let it sit for one month
After adding all ingredients, let it sit until the sugar dissolves completely (about 1 month). Shake the bottle once a day. Watching the process unfold will make you feel more attached to your creation.
【5】Remove the plums
Once the sugar has completely dissolved, remove the plums from the bottle. Store the syrup in the refrigerator. (Consume within 2 months for best quality.)
